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Raw Corn Chowder [Vegan]

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If you have not experienced raw corn off the cob before, get ready for a good time. Soaked macadamia nuts and fresh corn come together to create this creamy and light raw soup. Add red bell peppers for a nice crunch and top with black sesame seeds.

Preparation

Place the macadamia nuts in a bowl with ample water to cover and soak for 20 minutes.

Meanwhile, place 2 cups of corn, and all of the remaining ingredients except the dill, red bell pepper, and black sesame seeds, in a large blender.

Drain and rinse the macadamia nuts well. Transfer to the blender and blend until creamy. Transfer to a bowl. Add the remaining cup of corn, and dill, and mix well. Garnish with red bell pepper and black sesame seeds before serving.

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AUTHOR & RECIPE DETAILS

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i."

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0 comments on “Raw Corn Chowder [Vegan]”

Doesn\'t the corn have to be cooked before being added. I can understand uncooked going into the food processor, but adding a cup of uncooked corn to the soup is that digestible by the human digestive system?